Home

FUSILLI WITH PUMPKIN CREAM AND TRUFFLE

Added to Favourites
Removed from Favourites

FUSILLI WITH PUMPKIN CREAM AND TRUFFLE

30 minutes total

If you're feeling like a mid-week pick me up, this recipe for Fusilli with pumpkin cream and truffle is the answer.

Ingredients

Serves 2

160g Barilla Fusilli
200g pumpkin flesh, peeled and diced
150ml milk
1 Black Truffle, cleaned
To taste Parmigiano Reggiano
1/2 brown onion
2 celery sticks
1 sprig rosemary
1 tbsp. Extra Virgin Olive Oil

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Brown the onion in a pot with sliced celery, a dash of olive oil and the rosemary. Add the pumpkin and leave it to absorb the flavour for 1 minute.

Step 2

Remove the rosemary sprig and add the milk. Bring to a gentle boil until the pumpkin has softened. If necessary, add a little water. Once the pumpkin is soft, blend the mix until it forms a smooth pumpkin cream. Season with salt and pepper to taste, then set aside.

Step 3

In a large pot of boiling salted water, cook the Fusilli according to the package instructions.

Step 4

Toss the pasta in with the sauce and serve the pasta into bowls. Garnish with freshly grated Parmigiano Reggiano, and slices of black truffle – buon appetito!

Added to Favourites
Removed from Favourites
Al Bronzo

Al Bronzo

Al Bronzo Fusilli

  • Cook time 11 mins
  • Pack size 400g
  • Range Al Bronzo
View product

Al Bronzo Recipes